Introduction

This recipe tastes as good or better than getting yellow curry chicken from a Thai restaurant. It has a little big more fiber though due to the brown rice and sweet potatoes instead of white rice and white potatoes. This is a recipe I've made many times. It is always a hit whenever I share it, and people always ask for the recipe. If you have an Asian store near you, this is a good place to find the fish sauce, coconut milk, and yellow curry paste. Even if you can find it in other stores, this is where it is usually cheapest.
This recipe tastes as good or better than getting yellow curry chicken from a Thai restaurant. It has a little big more fiber though due to the brown rice and sweet potatoes instead of white rice and white potatoes. This is a recipe I've made many times. It is always a hit whenever I share it, and people always ask for the recipe. If you have an Asian store near you, this is a good place to find the fish sauce, coconut milk, and yellow curry paste. Even if you can find it in other stores, this is where it is usually cheapest.

Directions

1. Chop up or cut up all vegetables and chicken.2. In a large saucepan, over medium high heat put one can of coconut milk in with the curry paste.3. Stir often and cook till curry is fragrant and mixed well.4. Add chicken and other can of coconut milk5.Continue stirring occasionally throughout.6. When chicken is almost cooked, add potatoes7. A few minutes later add the rest of the vegetables8. Cook till vegetables start to get soft.9. Add fish sauce and sugar